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Ingredients

1.5kg leg of lamb
2 tablespoons finely chopped fresh rosemary leaves
2 garlic cloves, finely chopped
1/2 teaspoon sweet paprika
1/4 cup olive oil
800g desiree potatoes, peeled, chopped
500g butternut pumpkin, peeled, chopped
2 small brown onions, peeled, halved
2 tablespoons plain flour
1 cup Massel chicken style liquid stock
1/3 cup dry white wine (optional)
Mint jelly, to serve

Method

Step 1 Preheat oven to 200°C/180°C fan-forced. Place lamb in a roasting pan. Combine rosemary, garlic, paprika and 2 tablespoons oil in a bowl. Season with salt and pepper. Rub over lamb. Roast for 20 minutes.
Step 2 Arrange potato, pumpkin and onion around lamb. Drizzle with remaining oil. Roast for 45 minutes for medium or until lamb is cooked to your liking.
Step 3 Transfer lamb to a plate. Cover with foil. Set aside. Roast vegetables for 10 minutes or until golden and crisp. Transfer to a plate. Cover with foil.
Step 4 Skim fat from pan, leaving 1 tablespoon in pan. Place pan over high heat. Add flour. Cook, stirring, for 3 to 4 minutes or until bubbling. Combine stock, wine (if using) and lamb juices in a jug. Slowly add mixture to pan, stirring. Cook, stirring, for 6 minutes or until thickened. Serve lamb with vegetables, gravy and mint jelly.

Classic roast lamb and gravy

How to make Classic roast lamb and gravy

Ingredients

Method